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Orange Marmalade

A preserve made from Seville orange rinds, pulp, sugar, and lemon, boiled and jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Orange Marmalade

Ingredients

Directions

Prepare the fruit

  1. Grate the zest of the oranges and cut them into quarters, removing the flesh from the rinds.

  2. Remove the pips and inner skin from the flesh using a small spoon.

Cook the rinds

  1. Soak the rinds in cold water overnight, then boil them for 20 minutes, changing the water halfway.

  2. Once tender, drain the rinds, slice them thin, and add 8 ounces of rinds for each pound of pulp and juice.

Make and jar the marmalade

  1. Add 1½ pounds of sugar and boil the mixture quickly for 30 minutes, skimming off any foam.

  2. Pour the marmalade into jars and seal.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Seville oranges
Rinds supply bitterness and pectin, and the pulp and juice supply the body of the marmalade.
Lemons
Their acidity helps the marmalade set and brightens its flavour.
Finely powdered sugar
Sweetens the marmalade and helps it set into a gel while preserving it.

The step that matters

Boil quickly for 30 minutes after adding the sugar. Sugar, pectin and acid must reach a high enough concentration and temperature to form a gel. Too short a boil leaves the marmalade runny, while skimming removes foam that would cloud it.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More orange marmalade recipes

Seville 44Pudding 17Clear 10Scotch 6Bitter 4 See all 487 →

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